Basil and Sun-Dried Tomato Dip
Shelf life in the refrigerator is 2 days, covered.
- Serves: 1 person
- ¾cup sour cream
- ¾cup mayonnaise
- 1tablespoon lemon juice
- ¼cup chopped sun-dried tomatoes
- 2tablespoons minced fresh basil
- salt and ground black pepper to taste
Step 1Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.